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Crispy Roasted Garlic Rosemary Potatoes

By LAURA
Golden and crispy on the outside, soft and tender on the inside—these roasted garlic rosemary potatoes are the ultimate fall comfort food. The secret to their irresistible crunch? A dash of baking soda! It helps the potatoes develop a perfectly crispy texture, while the garlic and rosemary add the flavors we all crave this season. 🍂
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 5
Calories 100 kcal

Ingredients
  

  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 4 medium-large potatoes)
  • 1/2 tsp baking soda
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 2 tbsp fresh rosemary, minced
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Preheat your oven to 450°F (230°C). Bring a large pot of salted water to a boil.While the water heats, peel and cut the potatoes into 1-inch cubes.Once the water is boiling, add the baking soda and potatoes. Boil for 10 minutes, or until a fork easily pierces through.While the potatoes cook, prepare a baking sheet by lining it with foil and lightly spraying it with olive oil. Mince the garlic and rosemary.Drain the potatoes and transfer them to a large bowl. Add olive oil, garlic, rosemary, salt, and pepper. Gently toss to coat.Spread the potatoes evenly on the prepared baking sheet. Roast in the oven for 40-50 minutes, turning occasionally, until they are golden and crispy. Enjoy 🤍

Notes

Golden and crispy on the outside, soft and tender on the inside—these roasted garlic rosemary potatoes are the ultimate fall comfort food. The secret to their irresistible crunch? A dash of baking soda! It helps the potatoes develop a perfectly crispy texture, while the garlic and rosemary add the flavors we all crave this season. 🍂